Spicy crab fried rice
This fantastic dish is a flavour bomb from Southeast Asia, a part of the world we've grown very fond of. With yesterday's rice, fresh crab and a few bottles of sauce that (the editor at least) always has in the cupboard, you can make a quick, simple, healthy dish you'll never get tired of! 🦀🍚 This recipe comes from our friend Elisabeth, the cook behind the blog, the book and the social channels AltAsiatisk.
Ingredients
For 4 servings
- g Uncooked rice (about 700g cooked)
- crab shells' worth of crabmeat (a mix of white and brown)
- Free-range eggs
- Garlic cloves, chopped
- Carrot, in small dice (optional)
- Shallot
- Spring onions, chopped, or a bunch of chopped coriander
- tbsp Oil, for frying
- tbsp Soy sauce
- tbsp Fish sauce
- tbsp Chilli oil
- tbsp Sugar
- tsp Pepper
To serve
- Cucumber, sliced
- Lime, in wedges
- Prik nam pla (see the recipe)
Instructions
Heat the oil over a medium-high heat in a large wok. Fry the shallot and
garlic until golden and crack in the eggs. Break the yolks so they
spread out. Stir them lightly together with the whites.
Let the eggs firm up a little before you turn them and break them into smaller pieces.
Add the rice and the carrot.
Mix everything together well before you add the soy sauce,
fish sauce, sugar and pepper. Mix well, then add the
crabmeat from Hitramat.
Save a bit of the meat for the top if you
like.
Fold the crabmeat through the rice. Let the rice fry and take up
all the flavours for another 2-3 minutes, stirring occasionally.
Finally, add
the chopped spring onion or coriander, mix one last time and it's
ready. Serve with a few lime wedges and slices of cucumber.
Optional: this fried rice is mild, good and extra fresh when you
season it with lime. If you want more heat and more fish sauce flavour in
yours, you can make Thai prik nam pla, a fish sauce dip that's usually
served with this fried rice. Just as we season many dishes with
salt and pepper, you can season with
this dip if you want more flavour. Mix about 1-2 tbsp
fish sauce, 1 chopped chilli and 1 chopped garlic clove, and a little lime, into the sauce.
For 4 servings
To serve
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